Super yummy Chinese honey chicken. Crispy chicken pieces coated with sweet and sticky honey sauce. To-die-for recipe that you can make at home | rasamalaysia.com
Honey chicken – easy recipe with simple ingredients of honey and chicken. Honey chicken is so yummy and takes 20 mins to make.
Just like Sweet and Sour Chicken, Orange Chicken, General Tso’s Chicken and other well known Chinese-American favorites, honey chicken is no different. The recipe is fairly simple using chicken bites, fried, and lightly coated in a sweet honey glaze and garnished with toasted sesame seeds. The essential ingredient to an awesome honey chicken is the texture from the fried batter and the flavoring of the sauce. Up to now, I’m surprised as to why honey chicken is hardly available on any regular Chinese takeout menus. However, honey chicken has indeed gained quite a name, especially at the local Chinese buffet restaurants here in the United States. And when I do go visit one, this is usually one of my favorite picks. Well, I’m a big kid at heart, who, occasionally loves her finger licking good honey chicken.
Honey Chicken Recipe
Serves 2 | Prep Time: 15 Mins | Cook Time: 5 Mins
1 lb boneless chicken breast, cut into 1-inch cubes
Oil, for deep-frying
2 teaspoons constarch mixed with 4 teaspoons of water, for sauce thickening
Salt and sugar to taste
Toasted sesame seeds, to garnish
1/2 teaspoon salt
3 dashes ground white pepper
Honey Garlic Sauce:
Marinate the chicken cubes with the Marinade for 5 minutes.
Make the Frying Batter. In a large bowl, lightly whisk the egg white, and mix in the rest of the Frying Batter ingredients. Batter should not be lumpy, nor too runny, but smooth. Place another bowl with ice cubes underneath the frying batter bowl. Drop in the chicken cubes, mix well until they are well coated. Let it sit for about 30 minutes to 1 hour in the refrigerator.
Prepare to make the Honey Garlic Sauce mixture. Mix all the sauce ingredients well and set aside.
Heat up a wok with deep-frying oil. Gently drop in the battered chicken cubes, one by one, making sure it is spread out to prevent sticking, overcrowding the wok, and not fried properly. Turn the heat down to medium-high, and continue to deep-fry until the color changes to golden brown and completely cooked. Dish out and drain on paper towels.
Reserve 3 tablespoons of deep-frying oil in the wok, and stir-fry the garlic until it is browned and the oil is fragrant. Dish out the garlic, and discard. Leave about 2-3 tablespoons of garlic oil in the wok.
Heat up the wok with the garlic oil from previous step, gently pour in the Honey Garlic Sauce mixture, and bring to a light simmer, add in the cornstarch mixture to thicken the sauce, give it a quick stir and adjust salt/sugar/water to taste.
Here, you can either dish out some sauce for dipping later and just keep enough to coat the fried chicken cubes in the wok, OR, toss in the chicken and briefly stir well, making sure the chicken is well coated in the sauce, dish out and sprinkle some toasted sesame seeds and serve. Alternatively, you can also keep the sauce separate from the chicken, and dip as you eat. Serve Chinese Honey Chicken with a bowl of hot steamed Jasmine rice or serve as is, with extra toasted sesame seeds to garnish.